Grandpa K's Chile Roll Recipe

3 tablespoons vegetable oil
1 cup chopped onion
4 to 6 poblano chiles, seeded and chopped
1 tablespoon minced garlic (about 6 garlic cloves)
1 teaspoon salt
1 teaspoon black pepper
1 pound lean ground beef
¼ cup chopped cilantro
Two 8-ounce cans refrigerated crescent dinner rolls
Two 8-ounce packages cream cheese, softened
4 cups shredded Cheddar
Sour cream, optional
Additional cilantro, optional

1. Preheat the oven to 350 degrees F. Grease a baking sheet.
2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion, poblanos, garlic, salt, and black pepper. Cook about 4 minutes, stirring frequently. Add the beef and cook until brown, stirring frequently. Remove the skillet from the heat.
3. Unroll the crescent rolls on the baking sheet; press the two pieces of dough together. Do not separate rolls. Spread the cream cheese evenly over the dough and spread the meat mixture down the center lengthwise. Sprinkle with 2 cups of the Cheddar. Fold the sides of the rolls in toward the center, overlapping slightly. Pinch the seam to seal. Brush the top of the dough with the remaining 2 tablespoons oil and sprinkle with the remaining 2 cups Cheddar.
4. Bake for 30 minutes, or until the crust is golden. Let stand 10 minutes to absorb flavors. Cut into 2–inch slices and serve topped with sour cream and additional cilantro, if desired.

Serves 8.

Tips From Our Test Kitchen: For a milder dish, use two 4-ounce cans chopped mild green chiles instead of the poblanos and add them after the beef is browned.